Summer Prawn Curry with Coconut and Lime

Here is a really great recipe by Sophie Dahl from this month’s Waitrose magazine. This curry really caught my eye with its wonderful combo of flavours and juicy king prawns. I’m a big fan of Thai curries and this is the first prawn one I’ve made. I adapted the recipe to make it lower in calories using half-fat coconut milk and less oil, every little bit helps in my quest to shift some weight!

I knew I was right to make this dish, oh my gosh it was absolutely scrumptious and nothing less than fantastic! This is a light and refreshing curry with a subtle spicy kick which in no way over-powers the other flavours. Whether you love Thai curries or never tried one before this is one you must make!

Summer Prawn Curry with Coconut and Lime

Serves 4 (I halved the recipe for 2)

Ingredients
2 tbsp sunflower oil (I used olive oil)
1 onion, chopped
1 garlic clove, finely chopped
1 green chilli, deseeded and finely chopped
1 tsp curry powder
1 tsp Cooks’ Ingredients lime leaves
450g raw king prawns
400ml can coconut milk (I used half fat coconut milk)
2 limes, juice
1 tbsp desiccated coconut
100g mange tout
10g coriander, chopped

Heat the oil in a large pan; sweat the onion for 10 minutes. Add the garlic, chilli, curry powder and lime leaves and cook on low for another few minutes.

Add the prawns and cover with the coconut milk. Cook for about 7 minutes. Stir in the lime juice and desiccated coconut, then add the mange tout and cook for another few minutes.

Season. Sprinkle with the coriander. Serve on a bed of plump rice.